Lemon and pepper soup

Lemon and pepper soupIngredients:

Lemon juice 2 tablespoons
Black peppercorns, crushed 1/2 teaspoon
Oil 1 teaspoon
Gram flour (besan) 1 tablespoon
Carrot, sliced thinly 1 medium
Cabbage, shredded 1/4 small
Mushrooms, sliced 4-6
Green capsicum, seeded and chopped 1 medium
Tomato, chopped 1 medium
Salt to taste
Vegetable stock 4-5 cups
Bean sprouts 1/2 cup

Process:

Heat oil in a saucepan, add besan and stir-fry briefly.Add carrot, cabbage and mushrooms and stir. Add capsicum, tomato and salt. Stir for a minute. Add vegetable stock and let it come to a boil. Simmer for two to three minutes. Add crushed black peppercorns and take off heat.

Add bean sprouts and lemon juice. Stir and serve piping hot.

Other Information:

Qty: 3-4 servings
Storage Time & Location: 1 day
Category: Soups – Vegitarian

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